Ingredients

The following ingredients have 4 Servings
  • 1 sheet ready rolled puff pastry ((25cm x 25cm / 10" x 10"), thawed)
  • 1 egg (, lightly beaten)
  • 2 cups shredded beef cheeks from Slow Cooked Beef Cheeks in Red Wine leftovers
  • 1 1/2 cups leftover sauce from Slow Cooked Beef Cheeks in Red Wine
  • 2 tbsp olive oil
  • 1 onion ((brown, white or yellow), diced)
  • 2 garlic cloves (, minced)
  • 2 carrots (, diced roughly to the size of peas (about 1 1/2 cups))
  • 1 cup frozen green peas
  • 1 cup canned crushed tomato
  • 1 1/2 cups sliced button mushrooms
  • 3 tbsp tomato paste
  • 1 cup water
  • 1 tsp thyme ((dried))
  • 1 tsp oregano ((dried))
  • 1 tsp salt (, plus more to taste)
  • Black pepper

Instruction

  • Preheat the oven to 180C/350F.
  • You will need 4 x 1 2/3 cup capacity ramekins.
  • Place 1 ramekin on the puff pastry and use it as a guide to cut rounds out of the puff pastry. Cut 4 rounds.
  • Heat oil in large heavy based pan over medium high heat.
  • Add onion and garlic, and sauté for 2 minutes.
  • Add carrots and sauté for 1 minute. Then add mushrooms and sauté for another minute.
  • Add remaining Pie Filling ingredients. Let simmer for 3 minutes to bring the flavours together.
  • Divide the Pie Filling between the 4 ramekins. Top with puff pastry rounds and cut a small slash in each (steam vents).
  • Brush with egg, then place into the oven to bake for 20 to 25 minutes until the pastry is dark golden and puffed.
  • Remove from oven, let stand for 5 minutes before serving.